Heat oil in a large skillet over medium heat.

Meanwhile, beat together milk and egg in a shallow bowl. Stir together instant mashed potatoes, salt, and pepper in another shallow bowl.

Stir chicken tenders with milk mixture to coat thoroughly, then shake off excess milk and dip each tender into potato flakes.

Cook breaded tenders in hot oil until golden brown, 7 to 10 minutes. Drain on a paper towel-lined plate.